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#16
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Warren brought these to Russ & Dana's yesterday.
OMG...DELICIOUS!!! Thank You, Warren... This is the way I'll be making crabcakes from now on...!!! |
#17
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Those were the bomb
Sent from my droidilicious
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BAAAA BAAA BAAA "Blame Russ in 2012" "Can We Still Blame Russ in 2013" who's to blame in 2014? OH THIS IS SO NOODLES FAULT Chitty Chitty |
#18
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Chive & Caper sauce= AWESOME
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#19
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when we go to g&m, thats the only way i eat them. gotta have me some tartar!
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#20
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tHE WIFE COULDN'T GET ENOUGH OF THEM ,i SHOWED HER THE RECIPE AND SHE SAID THEY WOULD ALWAYS BE BETTER WHEN SOMEONE ELSE MAKES THEM.
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Here by Invitation,Thanks for the invite.Dooer of Circles An owner of FORTY THREE screwdrivers Road Wrench |
#21
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G & M rocks....but Warren's were better !
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#22
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+1
Sent from my droidilicious
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BAAAA BAAA BAAA "Blame Russ in 2012" "Can We Still Blame Russ in 2013" who's to blame in 2014? OH THIS IS SO NOODLES FAULT Chitty Chitty |
#23
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we missed them but will definatly try out the recipe
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#24
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How good are Warren's crab cakes?
Have a recipe I've been using for several years, really like it............................. I'll be using Warren's from now on.
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Tom "Age is a case of mind over matter. If you don't mind, it don't matter."...Satchel Paige "Mother Nature may dictate I grow older but there ain't nothin' nor nobody can make me grow up." ..Me |
#25
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UPDATE:
I'm glad y'all liked them. My first time making them. My BIL has made them several times for us and this is his recipe. Crab Cakes 1 LB Crab (LUMP) 1 cup bread crumbs ( + Bread crumbs to coat) (We prefer Panko Japanese Style Bread Crumbs.) 1/3 cup Mayo ¼ cup minced Parsley 2 small eggs 1 tsp old bay ¼ tsp cayenne pepper ¼ tsp dry mustard 2 tsp Worcestershire sauce salt & pepper to taste Changed it to two small eggs.....the first batch wouldn't hold together well. so I added an egg. Mix above ingredients except crab together then gently fold in crab not to break lumps. Make into cake the size of your choice. Coat with bread crumbs Refrigerate for 1 hour. Heat oven to 200 degrees. Remember to cook in batches do not crowd pan. Sauté in canola oil over MEDIUM heat until beautifully golden brown on each side, do not cook on high this will burn outside before middle is warm. Remove from pan to oven to keep warm while remaining cakes are sautéed. Chive and Caper Sauce Yield: Makes about 1 1/2 cups 1 cup mayonnaise 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 2 tablespoons minced shallot 2 tablespoons fresh lemon juice 1/2 teaspoon hot pepper sauce 2 tablespoons drained capers Mix first 6 ingredients in processor until pale green and well blended. Transfer to small bowl. Stir in capers. Season to taste with salt and pepper. Cover and chill. (Can be made 1 day ahead.) Make the day before......I did and the sauce was much better the next day. However, I don't have a food processor and that might have been the difference. Tartar Sauce ¾ cup Mayo 2 tsp minced garlic 1 Tbls fresh lemon juice 1 Tbls white wine vinegar splash of Worcestershire sauce 1 TBLS chopped fresh parsley leaves 2 TBLS chopped green onions or scallions (green part only) you can use a regular onion if you wish 2 TBLS drained sweet pickle relish pinch of cayenne + dash hot sauce (add heat to taste) salt & pepper to taste Mix above ingredients / refrigerate |
#26
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#27
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You know what's next.
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#28
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The making and eating of some awesome Crab Cakes?
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Ich bin Sven Hoek. |
#29
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no they wouldn't
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WARNING~ I will more than likely offend you at some point in time. If I do, please let me know. I am fully qualified to not care. |
#30
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Local jumbo lump crab is 19.99 a lb right now. 2 lbs of crab cakes coming up.
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